Queen of the South

Queen of the South is the new Prahran restaurant and bar headed up by head chef Malcolm Williams (Senoritas, Rice Paper Scissors, Touché Hombre Melbourne and Bangkok),  dedicated to expanding Melburnians’ knowledge of and experiences in Mexican dining.

“Five of the top 50 restaurants in the world last year were Mexican,” says Williams. “To me, this brings home what I have been saying for a long time – the world has only just scratched the surface of exciting and vibrant ethos to food that Mexico holds dear.”

Williams’s food at Queen of the South is rooted in traditional Mexican dishes and flavours combined with modern cooking techniques, setting it apart from the ‘fast Mex’ street-food trend. The modern Mexican-inspired share plates are designed to satisfy a more mature expectation of this enticing cuisine, in contrast with an over-abundance of tacos and burritos.

Dishes include Tromba Blanco and ancho- cured ocean trout with corn puree, avocado crema and soused fennel; and the Chuleta de Cordero: lamb cutlets with pasilla glaze and spring onion and radish salsa.

Vegans need not miss out with a rotating full menu of vegan-friendly dishes, such as the Nopales Tostada with cactus salad, peanut de arbol salsa, cashew nut cheese and chilli pequin; and Coliflor de Asado: chipotle and paprika-marinated char-grilled cauliflower steak with baby kale, radish and cucumber.

The mouth-watering food menu is matched by an equally delicious drinks menu. Premium tequila, mezcal and agave are found in cocktails such as the Cereza Sling, with Tromba Blanco tequila, Campari, Cherry Herring, and raspberry, pineapple and lime; and the Sugar Skull, with 666 Tequila, elderflower liqueur, lemon juice, agave, bitters and sparkling wine. The craft beer and wine lists are local-driven, starring plenty of small Victorian and South Australian makers including Exit, Boatrocker, Crittenden Estate and S.C. Pannell – making Queen of the South the perfect spot to drop by for a drink and a bite, or to settle in for an indulgent multi- course meal with friends.

Queen of the South

201–209 High Street, Prahran Wednesday– Saturday, 5pm–late www.queenofthesouth.com.au

Market on Malvern or MOM Café has been opened by doctor Anthony Yeuong , owner of Beingwell Healthcare. David Selex, ex- Nobu London sous chef, has helped create the menu which has been designed for those who have specific dietary requirements or dietary irritations such as vegan, FODMAP, celiac, gluten free, dairy free etc.
Food is medicine and each dish designed to aid with energy levels, digestion, stress, sleep or immunity. They go as far as to only use filtered water when cooking and don’t have any flour on premises at all as to not contaminate food.


Frank's Granola

Frank’s is named after founder and owner Harry Butler’s late grandfather ‘Frank McCann’. Frank’s launched in late 2016 as an honest local café in the heart of Cheltenham. From humble beginnings Frank’s expresses a relaxed environment for great food, coffee and conversation.

The restaurant space was cleverly designed by Ewert Leaf that comprises of an open kitchen enabling diners to experience the smell and atmosphere of the head chef, Eli Faye. Faye draws from a range of both French and Asian Fusion influences, producing skilfully crafted breakfast and lunch dishes using quality local product. Frank’s have simply worded their menu with the intention to over deliver, this is seen instantly through Faye’s outstanding art of plating and presentation.

Key dishes at Frank’s include; the grass fed wagyu burger, the beef rib bao, vegan ‘scrambled eggs’, the crispy chicken soba noodle salad and to finish off, the mini cinnamon doughnuts. This Melbourne local hotspot is one you don’t want to miss.

Monday – Sunday 7am to 4pm.
97 Cavanagh Street, Cheltenham 3190 Phone 03 9555 5487


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